Chicken Pot Pie “Casserole”

• servings: 8 servings
• active time: 30
• total time: 55 minutes

Ingredients

Butter (to preference)

1 Chicken stock Boullion cube (crush and mix, optional if flavor is light)

3 carrots (diced irsliced)

(Optional) 1 stalks celery (Sliced small)

1 medium yellow onion (Sliced)

(Optional) 1 cup mushrooms (chopped)

4 cloves garlic (minced)

1 teaspoon fresh sage (minced)

1 teaspoon poultry seasoning (optional)

1 teaspoon fresh minced rosemary leaves (minced)

1 teaspoon fresh thyme leaves

Sea salt and black pepper

2 1/2 tablespoon flour flour

1 1/2 cups milk

1 1/2 cups chicken broth or broth of choice

1 tablespoon mustard

3-4 cups cooked chicken (shredded or chopped)

1 cup frozen peas or 1 can of peas

Directions

Preheat your oven to 375F and spray a 9 x 13€ baking dish with preferred cooking spray. Heat a large deep skillet over medium heat and add some butter. Add carrots, (celery) and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the (mushrooms), garlic, sage, rosemary and thyme. Cook another 3 minutes, until softened and sprinkle again with salt and pepper.

Sprinkle the flower over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute or more. Taste and see what you like to add. This is when you use some of the cube, or any extra of the spices above. Adjust the thickness to your preference then remove from heat.

Stir in the chicken and peas, then let sit.

For topping, you can do biscuits, a crust, or anything you like, or just none at all to be healthy.

Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly.

Allow the casserole to sit for 5-10 minutes before serving. Enjoy!

Nutrition

• Calories: 452 kcal
• Total Fat: 33 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 103 mg
• Sodium: 422 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 22 g